After ten years in a very basic kitchen, we finally upgraded. To celebrate, we invited a number of people around for a series of dinners (I can only seat six). The menu was deliberately misleading: I gave the dishes names of traditional foods that the Dutch know and loathe... I mean love. They approached the table with some apprehension, but after a while were trying to figure out how else I could surprise them. The names were accurate and descriptive: just not quite what they were expecting!
I use organic ingredients where possible. the meal is served with white and red wines.
This particular meal must be booked well in advanced, as I need at least three days to prepare the meat course.
Découvrez quelques plats sortis de la cuisine de Janet pour vous mettre en l'appétit !
The cheese platter is not the expected selection of cheese and biscuits: it's a blue cheese ice cream, and a slice of mature gouda cheesecake.
A selection of colourful season vegetables, each cooked to its own level of doneness, with truffle salt, truffle butter and basil oil.
The Dutch expect pea soup to be meaty and so thick you can stand a spoon in it. This is much lighter: a veloute of pea and coconut milk with a coconut milk froth.
Succulent, slow-cooked belly-pork, crisped slightly just before serving. Served with soft, floury potato and cabbage simmered in the pork juices.
Soft chocolate cookies made with coconut flour, filled with caramel, banana and whipped cream. Served with a vodka-based sweet milk shooter.